Almond Flour Blueberry Muffins
Almond Flour Blueberry Muffins are low carb, low fat, low calorie and absolutely 100% delicious.
Servings: 2 dozen
Calories: 1275kcal
Ingredients
- 2½ cups almond flour
- 1 tablespoon coconut flour
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 2 eggs
- ¼ cup agave syrup
- ¼ cup coconut water
- ¼ cup coconut oil
- 1 tablespoon vanilla
- 1 cup fresh blueberries (or frozen blueberries)
- 2 tablespoons cinnamon
Instructions
- Preheat oven to 350 F.
- Grease the muffin tin with coconut oil.
- In a large mixing bowl, combine almond flour, coconut flour, salt, and baking soda.
- Add eggs, agave syrup, coconut water, vanilla, and coconut oil. Mix well.
- Slowly add in blueberries and cinnamon.
- Spoon mixture into muffin tin.
- Bake for 20-25 minutes for mini muffins (or 25-27 minutes for regular muffins). Enjoy!
Notes
This recipe is low carb, low fat, low calorie
The batter for these Almond Flour Blueberry Muffins is thick.
If you use a regular-sized muffin pan, remember to bake them for a few extra minutes.
Insert a toothpick to make sure they are cooked all the way through. If it comes out dry, they are ready.
Nutrition
Calories: 1275kcal | Carbohydrates: 72g | Protein: 37g | Fat: 102g | Saturated Fat: 30g | Cholesterol: 164mg | Sodium: 669mg | Potassium: 227mg | Fiber: 22g | Sugar: 33g | Vitamin A: 278IU | Vitamin C: 8mg | Calcium: 406mg | Iron: 7mg